Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:

7

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):

Yes

Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):

24.70

A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):

Fort Lewis College became a signatory to the Real Food Challenge Sodexo leadership at Fort Lewis College has committed to the Environmental Center to assist in pursuing the Real Food Challenge. A goal of 20% sustainable purchasing by 2020 has been set. The Environmental Center hosts a standing Real Food Challenge Task Force that meets quarterly and includes Sodexo management, Environmental Center representatives, the college's contract manager, students, and other key stakeholders. Additionally, the corporation provides access to a Sustainability Specialist that can assist with sustainable purchasing efforts and tracking.

An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):

A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

Sodexo provided purchase invoices for one "lean" and one "heavy" month to the Environmental Center student team. Student researchers utilize the Real Food Challenge v2.0 standards to assess whether a product meets fair, humane, ecologically-sound or local criteria. These products are then verified by the Real Food Challenge. The totals for the "lean" and "heavy" months were then extrapolated to determine the annual expenditure numbers below.

Percentage of total dining services expenditures on Real Food A (0-100):

The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution and complete the Data Inquiry Form.

The Sustainability Tracking, Assessment & Rating System

(STARS) is a transparent, self-reporting framework for colleges and
universities to measure their sustainability performance.